Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

Simple item page
dc.check.date2017-12-12
dc.check.infoAccess to this article is restricted until 12 months after publication at the request of the publisheren
dc.contributor.authorOjha, K. Shikha
dc.contributor.authorHarrison, Sabine M.
dc.contributor.authorBrunton, Nigel P.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorTiwari, Brijesh K.
dc.date.accessioned2017-06-02T10:59:37Z
dc.date.available2017-06-02T10:59:37Z
dc.date.issued2017-12-12
dc.date.updated2017-06-02T10:53:03Z
dc.description.abstractThe objective of this study was to investigate the effect of ultrasonic frequencies and drying time on fatty acid profiles of beef jerky samples possessing different microbial compositions. Beef slices were cured using curing solutions formulated both with and without Lactobacillus sakei. Curing was carried out for 18 h at 4 °C prior to hot air drying at 60 °C for 4 h. Jerky samples from both treatment groups were then subjected to ultrasonic frequencies of 25 kHz, 33 kHz and 45 kHz for 30 min. Beef jerky samples were subsequently analysed for fatty acid profile using Gas Chromatography. In the present study, beef slices showed a high level of MUFAs, which accounted for 45.6–53.8%, followed by the SFAs (36.3–47.8%) and PUFAs (4.8–13.7%), respectively. Results demonstrated a significant effect of beef jerky processing on fatty acid profile. Various correlation analyses showed that changes in fatty acid profiles were significantly affected by individual and/or interactive effects of L. sakei, drying time and ultrasonic frequency.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationOjha, K. S., Harrison, S. M., Brunton, N. P., Kerry, J. P. and Tiwari, B. K. (2017) 'Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky', Journal of Food Composition and Analysis, 57, pp. 1-7. doi:10.1016/j.jfca.2016.12.007en
dc.identifier.doi10.1016/j.jfca.2016.12.007
dc.identifier.endpage7en
dc.identifier.issn0889-1575
dc.identifier.journaltitleJournal of Food Composition and Analysisen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/4044
dc.identifier.volume57en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2016 Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFatty acid compositionen
dc.subjectUltrasound frequencyen
dc.subjectDryingen
dc.subjectMicrowave-assisted extractionen
dc.subjectPrincipal component analysisen
dc.subjectProbioticsen
dc.subjectGas chromatographyen
dc.subjectAtherogenicityen
dc.subjectThrombogenicityen
dc.subjectHypocholesterolemicen
dc.titleStatistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerkyen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2105.pdf
Size:
1.03 MB
Format:
Adobe Portable Document Format
Description:
Accepted version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles